Paleo CARAMEL APPLE CRUMBLE

By ROBandSEAN

Sliced apples enveloped in a homemade cider caramel sauce makes this paleo and vegan apple crumble the perfect finish to an autumn meal.

Ingredients

• For the cider caramel:
• 1 cup/240ml fresh pressed apple cider
• ¼ cup/60ml maple syrup or coconut nectar
• 1/4 cup + 2 Tablespoons / 90ml coconut cream
• Pinch of sea salt
• For the crumble topping:
• ½ cup/42g tapioca flour
• ¾ cup/ 84g almond flour
• ½ tsp grain-free baking powder
• 1/8th teaspoon fine sea salt
• 2 Tablespoons/30ml maple syrup
• 2 Tablespoons/28 g palm shortening
• ½ teaspoon vanilla extract
• For the crumble:
• 3 medium apples (a mix of sweet and tart like fujis and granny smiths), cored, peeled and thinly sliced
• 1 teaspoon/5ml fresh lemon juice
• 1 teaspoon/ 4g tapioca flour
• cider caramel
• crumble topping

Preparation

Step 1

Preheat oven to 375°F.
Grease an 8-inch cast-iron skillet.
Make the cider caramel:
Place cider in a medium skillet. Simmer on medium heat until reduced to about ¼ cup and syrupy, (about 10 minutes). Remove from heat and add maple syrup or coconut nectar, a ¼ cup of the coconut cream and a pinch of salt. Cook while whisking occasionally until sauce thickens slightly and becomes syrupy again, (about 3 minutes longer). Turn off heat and stir in remaining coconut cream. Set aside. (Can be made ahead of time. Transfer to small container, cover and chill.)
Make the crumble topping:
To make the crumble topping, place the flours, baking powder and salt in a large bowl and whisk together. Add maple syrup, palm shortening and vanilla extract and cut into the flour with a fork until it comes together in large clumps. Set aside. (Can be made ahead of time and kept covered in the fridge until need.)
Make the crumble:
Place the sliced apples in a large bowl and add lemon juice and cider caramel; toss gently to combine. Transfer the mixture to greased 8-inch cast-iron skillet (or other similarly-sized oven proof casserole).
Using your fingers gently break the crumble mixture evenly into clumps over the apples. Bake for 20-25 minutes, or until crumble is golden and the apples are soft. Transfer to wire rack to cool slightly before serving. Serve warm or at room temperature.